| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Trout fillets; (smoked) |
| 1/2 |
c |
Mayonnaise |
| 2 |
c |
Cooked potatoes; diced |
| 1 |
c |
Celery; chopped |
| 1 |
tb |
Prepared mustard |
| 1/2 |
c |
Ripe olives; sliced |
| 1/2 |
c |
Cucumber; peeled & chopped |
| 1 |
ts |
Lemon juice |
| 1/4 |
c |
Carrot; grated |
| 1 |
ts |
Vinegar |
| 1/4 |
c |
Chopped onion |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Chopped parsley |
| 1/4 |
ts |
Celery seed |
| 1 |
ds |
Pepper |
|
|
Salad greens |
|
|
Tomato wedges |
INSTRUCTIONS
Remove any remaining bones from fish. Flake the fish. Combine vegetables
and fish. Combine mayonnaise, mustard, lemon juice, vinegar, and
seasonings; blend well. Add mayonnaise mixture to fish mixture; toss
lightly. Chill. Serve on salad greens. Garnish with tomato wedges.
Serves 6.
(Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of
Commercial Fisheries, US Department of Interior)
Recipes sent to me from Bill, wight@odc.net
A Message from our Provider:
“How can a moral wrong be a civil right?”